MEE KROB RECIPE

Steps:

• Gather all ingredients together before commencing to cook.
• Cover tamarind pulp with 2/3 cup hot water, and crush and break up pulp with a fork.
• Let stand for 20 minutes, then pour mixture through a strainer and press to extract the liquid.
• Reserve 4 tablespoons of tamarind liquid for the sauce.
• Place rice vermicelli inside a large paper or plastic bag, and break into pieces.
• Heat peanut oil until very hot (between 375 deg F and 400 deg F).
• Fry noodles in small batches until they puff up and turn light to golden brown – each batch will only take a few seconds (allow oil to get hot again between batches).
• Remove at once with a slotted spoon, or wire strainer, and drain immediately on paper towels.
• Next, deep fry the diced tofu until golden brown, drain and keep warm in a low oven.
• Lastly, drizzle the egg into the oil in a circular fashion, and cook for around 30 seconds until golden brown and crisp on both sides.
• Remove egg from oil, break or slice into pieces, and keep warm in a low oven with the tofu.
• Combine the sauce ingredients, including the reserved tamarind liquid, in a saucepan, and bring to boil, stirring constantly.
• Allow to simmer a few minutes until the liquid reduces in volume by about one third and starts to turn syrupy, then remove from heat and set aside.
• Pour oil from wok, reserving one tablespoon, and stir-fry the garlic, green onion, and one of the chilies until they start to color, about one minute.
• Add the meat and/or shrimp and stir-fry until just cooked, about one minute.
• Add the prepared sauce to the wok and toss all ingredients together until steaming hot.
• Mound the crisp fried noodles on a serving platter and spoon the sauce over.
• Scatter with bean sprouts, cilantro, the remaining sliced chilli, the deep-fried tofu, and the chopped egg.
• Serve immediately, as the noodles will soften after about 10 minutes.

Steps:

• 1. Put the vermicelli in a bowl, cover with warm water and soak for 10–15 minutes. Drain well and return to a dry bowl. Add the egg white and toss to coat. Spread the noodles on a tray and leave out overnight to dry — this will seal the noodles and make them crisp when fried.

  2. Fill a wok onethird full of oil and heat to 180°C (350°F), or until a cube of bread dropped in the oil browns in 15 seconds. Add the noodles in batches and cook for 10–15 seconds, or until crisp and light golden. Drain on crumpled paper towels. Leave the oil to cool.

  3. Pour off all but 1 tablespoon of the oil from the wok. Add the pork and cook, stirring, over high heat for about 1 minute, or until browned. Add the prawn meat and stir-fry for 60–90 seconds, or until opaque. Remove from the wok.

  4. Add the oil, coriander root, garlic, ginger, fish sauce, palm sugar and chilli sauce. Season with a good pinch of salt and cook, stirring, over low heat for 1 minute. Stir in the orange zest, lime juice and bean sprouts and cook for 30 seconds. Return the pork and prawn mixture to the wok and cook for 30–40 seconds. Remove from the heat and add the chilli, coriander leaves, chives and crispy noodles. Toss well and serve immediately.